Red White and Blueberry Cupcakes Recipe
Red, White and Blueberry Cupcakes - the perfect patriotic treat for your next BBQ or picnic!
Servings: 12 cupcakes
Ingredients
Cupcake
- 1 box white cake mix
- 4 egg whites
- 1/2 cup water
- 2 tbsp vegetable oil
- 2/3 cup raspberry pie filling
- 2/3 cup blueberry pie filling
- red and blue gel paste food coloring optional
Frosting
- 2 cups heavy whipping cream
- 4 tbsp powdered sugar
- 2 tbsp clear piping gel
- 1 tsp vanilla extract
Instructions
Cupcakes
- Heat oven to 350 degrees
- Line cupcake pan with paper liners
- Blend box of cake mix with the the 4 egg whites (batter will be VERY thick, but should be smooth)
- Divide the batter into three even portions
- For the white layer combine the cake batter with ½ cup water and 2 Tbsp vegetable oil
- For the red layer thoroughly blend the cake batter with ⅔ cup raspberry pie filling (add red gel paste is you prefer a deeper color)
- For the blue layer combine the cake batter with ⅔ cup blueberry pie filling (again with blue gel paste if using)
- In each cupcake liner add a scant 1 Tbsp of the blue batter, followed by a scant 1 Tbsp of white cake batter, finishing with 1 scant Tbsp of the red cake batter
- Bake cupcakes at 350 degrees for 18 - 20 minutes
- Allow to cool completely before frosting
Whipped Cream Frosting
- Whisk cream to soft peaks
- Whisk in the powdered sugar, piping gel, and vanilla
- Whisk until you have stiff peaks
- Gently spoon frosting into a piping bag, and frost cupcakes
Nutrition
Calories: 407kcal | Carbohydrates: 57g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 336mg | Potassium: 99mg | Sugar: 31g | Vitamin A: 585IU | Vitamin C: 2.9mg | Calcium: 125mg | Iron: 1mg